Surf Clam Chowder

Method

Using a large, heavy bottom pot, cook the diced smoked bacon over medium heat until crisp. Remove and reserve some of the bacon pieces for garnish, leaving the rendered fat in the pot.

Add butter, then sauté onions, carrots, celery, potatoes and garlic until onions are transparent. Add tarragon, bay leaves and basil and sauté for an additional 1 to 2 minutes. Add sweet corn, clams with clam juice and one can of water.

Bring ingredients to a boil, add half-and-half or light cream, then reduce heat to a gentle simmer.

Cook on low heat for one hour, or until vegetables are cooked through. Add half of the cooked bacon and salt and pepper to taste.
Remove bay leaves before serving.

Serving

Garnish note: Top each bowl with reserved crispy smoked bacon just before serving.
This chowder recipe serves approximately 20 portions.